Fennel and Summer Squash Salad

squash and fennel salad

From Daniel Gritzer for Serious Eats; photo by Vicky Wasik; adjustments made for Intervale Food Hub members


  • 1 pound small yellow summer squash, thinly sliced into rounds on a vegetable slicer
  • 1 small fennel bulb, halved, cored, and thinly sliced lengthwise on a vegetable slicer
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons extra-virgin olive oil, for dressing
  • 2 teaspoons fresh juice from 1 lemon
  • Kosher salt and freshly ground black pepper
  • 3 ounces fresh goat cheese, crumbled


In a large bowl, combine squash, fennel, dill, olive oil, and lemon juice and toss to combine. Season with salt and pepper. Add goat cheese, gently toss, and serve right away.